Baked Mullet Served In Cream Sauce

This was an interesting recipe that I found in the German Hessian recipe book that I bought in Frankfurt. The gravy is the bit that makes this dish stand out because it’s not what we typically do with ours in Chinese style. Thought to give it a try just to see what it looks like, and to get a bit of my memories of Frankfurt back in Singapore to reminisce for a while. I must be honest though – I’ve never tried this dish when I was in Frankfurt; neither have I seen it anywhere. But if I follow the recipe a hundred percent, I doubt I could go wrong anyhow!

Ingredients:

Mullet: 1 (about 900g), descaled

Lemon juice: 1/2 of a lemon

Salt: 1 tsp

Ground blackpepper: 1 tsp

Cream: 1 cup

Cucumer: 1, peeled, sliced, seasoned with salt and ground blackpepper

Dill: 1 bunch, chopped

Method:

Butter a baking dish. Place mullet in it. Season with lemon juice, salt and blackpepper.

Bake in oven at 180 degrees Celsius for 30min, turning over once.

In a saucepan, bring cream to a boil.

Place cucumbers into cream and simmer for 15min over low heat till softened.

Remove cucumbers and set aside. Continue cooking cream by adding dill and seasoning.

To plate up, place cucumbers onto a plate. Place mullet on top of cucumbers.

Pour cream gravy over fish. Serve hot with salad or boiled potatoes.

Disclaimers:

This recipe was kindly adapted from Angela Francisca Endress’ and Barbara Nickerson’s ‘Original Hessisch: The Best of Hessian Food‘.

The original recipe called for a Pike-Perch to be used and not a mullet. I decided to adapt the recipe to what was available on the day of my grocery shopping and so got a mullet instead. It worked just as well because the mullet was so fresh and good!